Prep time: 10
Total time: 18
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What to do
1. Add nectarines, lychees and juices, chili and mint into a small bowl. Mix together fish sauce, lime juice and sugar and toss through nectarine mixture.
2. Season fish with salt and pepper. Heat a fry pan over a medium/high heat, add 1 tablespoon of coconut oil and place fish in skin side down. Cook for 3 minutes until the skin is crispy. Turn over and cook for a further minute until cooked through.
3. Bring a saucepan of water to the boil, season with some salt and add asparagus and broccolini, blanch for 1 to 2 minutes, drain. Serve hot vegetables with dory topped with salsa.
Recipe provided by Australian Summer Stonefruit.